Gigli with Roasted Eggplant, Smoky Tomato Butter and Crunchy Hazelnuts

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Toss the eggplant and cherry tomatoes with 15 ml (1 tbsp) olive oil, 4 g (about 3/4 tsp) salt, and the black pepper. Spread on a tray and roast for 22 to 25 minutes at 220°C / 425°F, until the eggplant is tender and browned and the tomatoes have collapsed.

2. 2

   Meanwhile, bring a large pot of water to a boil and add the remaining salt. Cook the gigli pasta according to package directions until al dente. Reserve 180 ml (3/4 cup) of the pasta cooking water before draining.

3. 3

   In a wide skillet over medium heat, melt the butter with the remaining olive oil. Add the shallot and cook for 3 to 4 minutes until softened. Stir in the garlic and cook 30 seconds more.

4. 4

   Add the tomato paste and smoked paprika. Cook, stirring, for 1 to 2 minutes to lightly caramelize the tomato paste and bloom the spice.

5. 5

   Add the roasted eggplant and roasted tomatoes to the skillet, along with any juices from the tray. Mix well and gently crush some of the tomatoes to create a rustic sauce.

6. 6

   Add the drained pasta to the skillet. Pour in 120 ml (1/2 cup) of the pasta cooking water and toss over medium heat for 1 to 2 minutes until the sauce turns silky and coats the pasta. Add more cooking water gradually if needed.

7. 7

   Turn off the heat and add the Parmesan, lemon zest, lemon juice, and fresh basil. Toss until combined.

8. 8

   Serve the pasta topped with the toasted hazelnuts and, if desired, a little extra Parmesan at the end.